Food Glazing Method

ABSTRACT

A food glazing system for automatically applying a glaze to an edible object. An inclined heatable surface is disposed in the path of sugar dispensed from a sugar dispenser and is positioned to heat the sugar enroute to an edible object to be glazed.

CROSS REFERENCES TO RELATED APPLICATION

This application is a divisional of application Ser. No. 11/744,514, andclaims priority from provisional Application No. 60/797,428, filed May4, 2006, and entitled “Automatic Glazing Machine”, which is incorporatedby reference.

TECHNICAL FIELD

This invention relates generally to a method for automatically applyinga glaze to a series of edible objects.

INVENTION BACKGROUND

It is known to apply a sugar glaze to a ham by shaking granular sugaronto a ham while directing the flame from a torch onto the falling sugarbefore it reaches the ham. The heat from the torch flame caramelizesand/or melts the sugar granules as they fall and before they reach theham.

It is also known to apply a glaze of sugar, spice, and other substancesonto a ham by first dispensing melted sugar onto a ham from a reservoirof melted sugar then dispensing spice and other unmelted substances ontothe ham's melted sugar coating. U.S. Pat. Nos. 6,513,450 and 6,805,747each disclose such a system in which sugar is first dispensed onto aninclined plate that is heated to melt the sugar and is positioned topour the melted sugar into a reservoir. The reservoir is tipped to pourmelted sugar onto hams as they're carried along a conveyor beneath thereservoir. A second reservoir dispenses a spice mixture onto the sugarcoating before the coating hardens so that the spice mixture will stickto the coating.

What is needed is a method and apparatus for applying sugar or sugar andspice mixture to an edible object or a series of edible objects whileproviding improved glaze characteristics.

INVENTION SUMMARY

A method is provided for applying a glaze to an edible object. Themethod includes the steps of providing an edible object, dispensingsugar granules onto the edible object, and heating the sugar granules enroute to the edible object by supporting an inclined heatable surface inthe path of the dispensed sugar granules, and heating the heatablesurface to a temperature sufficient to dispense the sugar granules fromthe heatable surface without having been melted.

A method may alternatively or additionally be provided for applying aglaze to an edible object where the method includes providing aplurality of inclined heatable surfaces, moving an edible object alongan edible object path passing beneath each inclined heatable surface ofthe plurality of inclined heatable surfaces, heating the heatablesurfaces, and dispensing sugar onto the heatable surfaces such that thedispensed sugar slides off the heatable surfaces onto the edible objectas the edible object passes beneath the heatable surfaces.

BRIEF DESCRIPTION OF THE DRAWINGS

These and other features and advantages of the invention will becomeapparent to those skilled in the art in connection with the followingdetailed description, drawings, photographs, and appendices, in which:

FIG. 1 is a downstream end/back side perspective view of a firstembodiment of a food glazing apparatus constructed according to theinvention;

FIG. 2 is a back side perspective view of the glazing apparatus of FIG.1 showing sugar being sifted onto hot plates of the apparatus andfalling in at least partially caramelized form from the hot plates ontohams being transported along a conveyor of the apparatus;

FIG. 2A is a partial view of a front side of the apparatus not visiblein FIG. 1 or 2;

FIG. 3 is a magnified, partially cut-away perspective view from thedownstream end of the apparatus showing the hot plates of the apparatussupported in the apparatus above the conveyor;

FIG. 4 is an upper end perspective view of an alternative hot plateconfiguration;

FIG. 5 is a partial front perspective view of a second embodiment of afood glazing apparatus constructed according to the invention;

FIG. 6 is a downstream end perspective view of the glazing apparatus ofFIG. 5;

FIG. 7 is a top view of a feed hopper, a tube-housed screw conveyor, anda second screw conveyor housed within a feed trough of the glazingapparatus of FIGS. 5 and 6;

FIG. 8 is a front side/downstream end magnified perspective view of theapparatus of FIGS. 5 and 6 showing a downstream feed hopper, rotarysifter, and torches of the apparatus of FIGS. 5 and 6;

FIG. 9 is a back side/downstream end magnified view of the apparatus ofFIGS. 5 and 6;

FIG. 10 is a broken-out perspective view of a heater plate of theapparatus of FIGS. 5 and 6 shown pivotably supported on rails of aglazer frame of the apparatus;

FIG. 11 is a magnified front perspective view of the glazing apparatusof FIGS. 5 and 6 showing a conveyor belt wash station of the apparatus;

FIG. 12 is an end view of the conveyor belt wash station taken from adownstream end of the apparatus;

FIG. 13 is a partial perspective view of an upstream end of theapparatus of the apparatus of FIGS. 5 and 6 showing a control box of theapparatus;

FIG. 14 is a schematic block diagram of electrical circuit elements ofthe glazing apparatus of FIG. 7; and

FIG. 15 is a magnified view of a wiper panel of one of eight rotarysifters of the apparatus of FIGS. 5 and 6.

DETAILED DESCRIPTION OF INVENTION EMBODIMENT(S)

A first embodiment of a food glazing apparatus for automaticallyapplying a glaze to an edible object is shown at 10 in FIGS. 1-4. Asecond embodiment of a food glazing apparatus for automatically applyinga glaze to an edible object is shown at 10′ in FIGS. 5-14. Referencenumerals with the designation prime (′) in FIGS. 5-14 indicatealternative configurations of elements that also appear in the firstembodiment. Unless indicated otherwise, where a portion of the followingdescription uses a reference numeral to refer to FIGS. 1-4, that portionof the description applies equally to elements designated by primednumerals in FIGS. 5-14.

According to the first embodiment, and as shown in FIGS. 1, 2, and 2A,the apparatus 10 may include a sugar and spice mixture feed systemcomprising a sugar and spice mixture dispenser 12 supported on a glazerframe 14. The dispenser 12 dispenses a mixture 16 including sugar,spices, and other ingredients as shown in FIG. 2. The apparatus 10 mayalso include an inclined heatable surface 21 disposed in the path ofsugar and spice mixture 16 dispensed from the dispenser 12 as shown inFIG. 2. The heatable surface 21 is positioned to heat the sugar andspice mixture 16 en route to an edible object 30 such as a ham.

The heatable surface 21 may be flat and disposed in an inclined attituderelative to earth gravity beneath the sugar and spice mixture dispenser12 so that sugar falling onto the heatable surface 21 will slide downthe heatable surface 21 and at least partially caramelize before fallingfrom a lower edge 32 of the heatable surface 21 onto an edible object 30positioned or passing below the heatable surface 21 as is, again, bestshown in FIG. 2. In the first embodiment the heatable surface 21 isshown to be inclined at an angle of approximately 40-45 degrees relativeto earth gravity, but may be positioned at different angles ofinclination to obtain different glaze characteristics or to accommodatedifferent applications. The inclination of the heatable surface 21 maybe adjustable to allow an operator to vary the speed at which sugar andspice mixture 16 slides along the heatable surface 21, and therefore theamount of heat energy they absorb and the speed at which they leave theheatable surface 21 to fall onto edible objects 30 below, simply bychanging the angle of inclination. The temperature of the heatablesurface 21 may also be adjustable to allow an operator to vary theamount of heat energy imparted to the sugar and spice mixture 16.

As best shown in FIG. 3, in the first embodiment the heatable surface 21comprises the upper surfaces of two heater plates 40, 41 arrangedside-by-side and supported on the glazer frame 14 beneath the dispenser12. The two heater plates 40, 41 may be fabricated from 2 mic 6 castaluminum precision tooling plates. This type of aluminum is optimizedfor high conductive heat transfer properties to adjacent materials.

As shown in FIG. 4, seven electric-resistance heater cartridges 50 maybe carried within each plate 40, 41 in the first embodiment and arepositioned to heat the heatable surface 21. The heater cartridges 50 areconnectable to an electrical power source. In other embodiments, adifferent number of heater cartridges 50 may be used, or, alternatively,any other known suitable means of heating the heatable surface 21 may beemployed.

As is also shown in FIG. 4, a temperature sensor in the form of athermal coupler 52 may be carried by each of the heater plates 40, 41.As shown in FIG. 2A, a temperature controller 54 may be connected to thetemperature sensor 52 to obtain and maintain a selected desiredtemperature of the heatable surface 21 in response to temperaturefeedback received from the temperature sensor 52. In other embodimentsany suitable form of temperature sensor 52 and temperature controller 54may be used.

An edible object conveyor 56 may be disposed beneath the heatablesurface 21 to serially transport edible objects 30 past the heatablesurface 21 along an edible object path as shown in FIG. 2 so that theseries of edible objects 30 will be showered by heated sugar granulesfalling from the heatable surface 21. The edible object conveyor 56 mayinclude a conveyor belt 58 and, as shown in FIG. 1, a conveyor beltdrive motor 60 drivingly connected to the conveyor belt 58. As shown inFIG. 2A a conveyor speed controller 62 may be connected to the conveyordrive motor 60 to allow an operator to select and adjust the speed ofthe edible object conveyor 56.

The apparatus 10 may further include a conveyor belt cleaner (not shown)positioned to clean and sanitize the conveyor belt 58 as the belt 58runs along a portion of a belt path between an edible object unloadinglocation 66 and an edible object loading location 68. The conveyor beltcleaner 64 may include a water bath.

A cooler 70 may be disposed adjacent the edible object conveyor 56downstream from the heatable surface 21. The cooler 70 may be operableto cool edible objects 30, after they have been glazed, sufficiently toallow operators to manually remove the objects 30 from the edible objectconveyor 56 at the edible object unloading location 66.

The sugar and spice mixture dispenser 12 may include a feed hopper 71and two rotary sifters 81 as best shown in FIGS. 2 and 2A. The dispenser12 may be include, for example, Christey Dry Material Depositors, Model# 8*D/DE-S available from Christey Machine Company of Fremont, Ohio;and/or sifters constructed according to any one of U.S. Pat. Nos.4,498,635; 4,595,128; 5,188,262; or 5,516,011; all of which areincorporated herein by reference. The rotary sifters 81 may be supportedin respective lower dispenser openings 91, 92 of the feed hopper 71 andmay be positioned to sift the contents of the feed hopper 71 onto theheatable surface 21.

The rotary sifters 81 may each include an elongated roller 100 supportedgenerally transverse to the direction of edible object conveyor belttravel to dispense a curtain of sifted sugar onto and across theheatable surface 21 of the heater plates 40, 41. The configuration ofthe rollers 100 and wiper panels 102 of the rotary sifters 82, 83 may beselected to provide a desired volumetric flow rate of sugar and otheringredients for a given application.

The rotary sifters 81 may include respective electric sifter drivemotors 82 operably connected to the roller 100 of each rotary sifter 81.Sifter speed controls 84 may be connected to the respective sifter drivemotors 82 to allow an operator to adjust the rate at which sugar andother ingredients are sifted from the feed hopper 71 through each rotarysifter 81.

Because the rotary sifters 81 are spaced apart, they dispense sugar fromthe feed hopper 71 onto first and second spaced-apart impact areas ofthe inclined heatable surface 21 of the heater plates 40, 41 as shown inFIG. 2. The second of the two impact areas may be disposed downhill fromthe first impact area generally in the direction of conveyor travel sothat sugar granules falling from the heatable surface 21 after havingslid down the heatable surface 21 from the first impact area will be ata more advanced degree of caramelization than sugar granules fallingfrom the heatable surface 21 after having slid down the heatable surface21 only from the second impact area. This mix of sugar granules atdifferent levels of caramelization results in a desirable glazeconsistency.

In practice, a glaze may be automatically applied to a series of edibleobjects 30 according to the first embodiment by first providing theobjects 30 on the edible object conveyor 56, providing sugar and spicemixture 16 in the dispenser feed hopper 71, and causing the edibleobject conveyor 56 to serially transport the objects 30 past theheatable surface 21 along the edible object path while the dispenser 12is caused to dispense sugar and spice mixture 16 onto the edible objects30 by actuating the rotary sifters 81. The sugar and spice mixture 16 isheated en route to the edible objects 30 by heating the heatable surface21 of the heater plates 40, 41 supported in the paths of the dispensedsugar and spice mixture 16.

The glaze characteristics may be modified by adjusting the rate at whichsugar and spice mixture 16 is dispensed onto the first and second impactareas of the heatable surface 21, by adjusting the ratio between therates at which sugar and spice mixture 16 is dispensed onto therespective first and second impact areas, by adjusting the inclinationof the heatable surface 21, by adjusting the temperature of the heatablesurface 21, and/or by adjusting the speed of the edible object conveyor56.

According to the second embodiment, and as shown in FIGS. 5-14, theapparatus 10′ may include a sugar and spice mixture dispenser 12′comprising four feed hoppers 71′, 72, 73, 74 supported in series above aconveyor belt 58′ of an edible object conveyor 56′ driven by an edibleobject conveyor drive motor 60′, as well as eight heatable surfaces 21′,22-28 of eight heater plates 41′, 42-48 disposed in series above theconveyor belt 58′ and beneath eight dispenser openings 91′, 92′, 93-98in the four feed hoppers 71′, 72, 73, 74. This positions the eightheater plates 41′, 42-48 directly in the path of sugar and spice mixturestreams dispensed from the respective feed hoppers 71′, 72, 73, 74 andallows the heater plates to heat the sugar and spice mixture 16′ enroute to edible objects 30 passing on the edible object conveyor 56′beneath as best shown in FIGS. 5, 6, and 11.

As best shown in FIG. 10, each of the eight heater plates 41′, 42-48includes upper and side edge lips 106, 108 to prevent sugar from fallingfrom upper or side edges of the heater plate. 12 heating elements, whichmay be in the form of electric-resistance heater cartridges 50′, may becarried by and disposed within each of the heater plates 41′, 42-48. Asin the first embodiment, the cartridges 50′ are configured andpositioned to heat the heatable surfaces 21′, 22-28 and are connectableto an electrical power source. As shown in FIG. 14, the heater plates41′, 42-48 may be energized through respective 3-phase contactors 109.Each heating element 50′ may be a CH75758 Hi-Temp Cartridge Heateravailable from Fast Heat, Inc. of Elmhurst, Ill., which may be modifiedto include shrink sleeving and a high temperature epoxy seal.

A temperature sensor such as a thermal coupler 52′ may be carried byeach of the heater plates 41′, 42-48 as shown in FIG. 10. Separatetemperature controllers 54′ may be connected to the respectivetemperature sensors 52′ as shown in FIG. 14, so as to obtain andmaintain a selected desired temperature of the heatable surfaces 21′,22-28 in response to temperature feedback received from the temperaturesensors 52′. The temperature controllers 54′ may each be adjustable tomaintain the heatable surfaces 21′, 22-28 at respective temperaturesthat will allow sugar to be dispensed from the inclined heatablesurfaces without having been melted, e.g., to temperatures in the rangeof 380 to 390 degrees Fahrenheit. The temperature controllers 54′ may beoperator adjustable from a glazer control panel 108 as shown in FIG. 13.Coils 55 may be connected to the respective temperature controllers 54′,as shown in FIG. 14, to energize contactors within the temperaturecontrollers 54′.

To obtain desired glaze characteristics such as color, consistency, anddepth of penetration, and also as required to compensate for variationsin ambient room temperature, different ones of the heater plates 41′,42-48 may be maintained at different temperatures. For example, a firstupstream heater plate 41′ of the heater plates 41′, 42-48 may be heatedto a temperature that will melt the sugar, e.g., to approximately 410degrees Fahrenheit, to melt the sugar granules sufficiently to cause theresulting base layer to adhere more securely to the hams passingbeneath. Also, melting the sugar may allow the sugar to soak morecompletely into edible objects 30′ passing beneath, i.e., before sugarfalling from successive heater plates 42-48 is allowed to form a shellon the edible objects 30′.

The second through 7^(th) heater plates 42-47 may be heated toapproximately 380-390 degrees Fahrenheit to allow sugar granules to bedispensed from the second through 7^(th) heater plates without havingbeen melted, providing a desirable glaze texture on the hams passingbeneath. The 8^(th) heater plate 48 may be heated to approximately 410degrees Fahrenheit to give the glaze a golden color when deposited onthe surfaces of hams passing beneath.

As best shown in FIG. 10, the heater plates 41′, 42-48 may be supportedon pivot pins 110 that are pivotably received into pin receiving holes112 in junction blocks 114 that are slidably supported on parallel rails116 running the length of a glazer frame 14′ to allow for longitudinalposition adjustment of the heater plates 41′, 42-48 relative to the feedhoppers 71′, 72, 73, 74 and generally parallel to the edible objectpath. The heater plates 41′, 42-48 may also be supported by the pivotpins 110 in the junction blocks 114 for individual attitude adjustmentin a vertical plane parallel to the edible object path. Although it hasbeen found to be advantageous to orient each of the eight heater plates41′, 42-48 approximately 40 degrees from vertical, to suit otherapplications, or to achieve other glaze characteristics, it may bepreferable to adjust plate inclination to angles other thanapproximately 40 degrees from vertical. Electrical power supply lines117 for the heater plates 41′, 42-48 may be housed within a structuraltube of the sifter frame 14′ as shown in FIG. 8. This routing protectsthe power supply lines 117 and eases glazer cleaning operations byreducing the number of surfaces to be cleaned.

A conveyor belt cleaner 64′ is positioned at a wash station 118 disposedalong a belt return portion of a belt path between an edible objectunloading location 66′ and an edible object loading location 68′ of theapparatus 10′. The wash station 118 includes components configured toclean and sanitize the edible object conveyer belt 58′ as the belt runsalong the belt return portion of a belt path. The conveyor belt cleaner64′ includes a power washer 120 comprising upper and lower 4-nozzlespray bars 122, 124 supported transversely within an open-topped washstation box 126. Nozzles 128 of the lower spray bar 124 are aimed upwardat the conveyor belt 58′ from under the conveyor belt return path andthe nozzles 128 of the upper spray bar 122 are aimed downward at theconveyor belt 58′ from above the conveyor belt return path. The upperspray bar 122 is supported transversely above the conveyor belt returnpath.

The conveyor belt cleaner 64′ also includes a scraper blade 130 disposedwithin the wash station box 126 in the path of water sprayed from thepower washer spray bars 122, 124 in a position to scrape encrusted sugarmixture 16′ from the conveyer belt 58′. The scraper blade 130 ispositioned just downstream from the power washer spray bars 122, 124.Sugar tailings cleaned from the conveyor belt 58′ may be collected inthe wash station box 126 and drained from the box 126 through a draintube 132 and discarded.

As best shown in FIGS. 8 and 15, each of the eight rotary sifters 81′may include a pair of wiper panels 102′ adjustably supported inrespective positions on opposite forward and aft sides of each of theeight generally rectangular dispenser openings 91′, 92′, 93-98 of thefour feed hoppers 71′, 72, 73, 74 (two dispenser openings in eachhopper). The wiper panels 102′ may be supported such that a serratededge 134 of each wiper panel 102′ is held against a knurled feed roller100′ of each rotary sifter 81′ to help properly meter the flow of sugarand spice mixture 16′ from each feed hopper 71′, 72, 73, 74 and/or toprevent the mixture 16′ from accumulating on the feed roller 100′. Thefeed roller and wiper configuration of the rotary sifters 81′ may beselected to provide a desired volumetric flow rate of sugar and spicemixture 16′ for a given application.

The wiper panels 102′ may be cut from USDA-approved urethane flatbelting having a high resistance to abrasion. As is best shown in FIG.15, the wiper panels 102′ may further include slotted holes 136 throughwhich fasteners 138 may be passed to hold the wiper panels 102′ to thefeed hoppers 71′, 72, 73, 74 and to allow for position adjustment asrequired to maintain a desired amount of pressure against the rotarysifter feed rollers 100′. A metal panel 139 may be included between eachwiper panel 102′ and heads of the fasteners 138 to distribute fastenerloads. The wiper panels 102′ may be removably attached to allow foroccasional removal and access to the feed rollers 100′ for cleaning.

Each rotary sifter 81′ may include a sifter drive motor 82′ operablyconnected to the feed roller 100′ of each rotary sifter 81′. Sifterspeed control relays 84′ may be connected to each of the sifter drivemotors 82′ as shown in FIG. 14, and may be operator adjustable from theglazer control panel 108 to control the rate at which sugar and otheringredients are sifted from the feed hoppers 71′, 72, 73, 74

As shown in FIGS. 5, 6, 8, and 9, torches 142 may be positioned alongthe edible object path such that flames produced by the torches 142 aredirected at the surface of edible objects 30′ moving along the edibleobject path. In the second embodiment two sets of two torches 142 arepositioned just past the first four heater plates 41′, 42-44 and justpast the final four heater plates 45-48, respectively, to caramelize anysugar granules that land on hams without having been caramelized ormelted.

As shown in FIGS. 6 and 7, the feed system may also include a sugar andspice load hopper 144 disposed below and spaced laterally from the feedhoppers 71′, 72, 73, 74 on the floor adjacent the glazer frame 14′.Since the load hopper 144 is positioned on the floor it provides formuch easier and safer loading of sugar and spice mixture 16′. Adiagonally-oriented electric motor-driven tube-housed screw conveyor 146may be employed to carry sugar and spice mixture 16′ from the loadhopper 144 into the 4 feed hoppers 71′, 72, 73, 74 that, in turn, feedthe 8 rotary sifters 81′.

As best shown in FIGS. 5, 6, and 7, the tube-housed screw conveyor 146may be positioned to deliver sugar from the load hopper 144 to a firstend 152 of a an overhead elongated distribution trough 148 thatdistributes sugar and spice mixture 16′ to the four feed hoppers 71′,72, 73, 74. The feed system may also include a second electricmotor-driven screw conveyor 150 rotatably supported within and along thelength of the distribution trough 148 and operable to carry anddistribute sugar and spice mixture 16′ along the length of thedistribution trough 148 from the first end 152 to a second end 154 ofthe trough 148. The second screw conveyor 150 may be journeyed at eachend of the distribution trough 148 in respective end panels 156, 158 ofthe trough 148. As shown in FIG. 14, a drive motor 157 of the secondscrew conveyor 150 may be energized through a contactor 159.

A sugar and spice mixture level sensor 160 of any suitable type such asthe model U10003 photo sensor available from IFM Efector, Inc. of Exton,Pa., may be disposed about half way down one side of the first, or“upstream” feed hopper 71′ disposed below the second end 154 of thetrough 148 as shown in FIG. 13. The level sensor 160 detects when sugarmixture level is low enough to actuate the feed system. The spicemixture level sensor 160 may be connected to the feed system via relaysand other components, as shown in FIG. 14, in such a way as toautomatically actuate the feed system when the sugar mixture level fallsbelow the level of the sensor 160. Accordingly, no electronics or PLCsare required to automate this function although it would be acceptableto do so in other embodiments.

The conveyor belt 58′ of the edible object conveyor 56′ may be an 18inch-wide wire or rod-type metal stainless steel belt such as aSani-Grid® belt available from Cambridge, Inc. of Cambridge, Md., whichcomprises a plurality of closely-spaced parallel transverse metal T-304stainless steel 5 gauge belt rods and UBAR-style flights. In the secondembodiment such a Sani-Grid® belt has been modified to include aplurality of ham supports spaced along a length of the belt and shapedand positioned to support edible objects 30′ such as hams in respectivedesired positions and attitudes for glazing. The supports compriselaterally opposing pairs of 2 inch-high triangle-shaped flights 164comprising metal T-304 stainless steel support rods bent and welded tothe metal belt rods to form right isosceles triangle shapes as bestshown in FIGS. 6 and 11. The rods of each pair of support rods arespaced four belt rods apart longitudinally, are indented 3 inches frombelt edges and the pairs of support rods are spaced 9 rods apartlongitudinally along the belt and sufficiently far apart laterally toleave a 4½ inch gap between the pairs to receive and support a hamagainst rolling or otherwise moving out of position on the conveyor belt58′—even though the ham may have been spiral cut and sliced in halflongitudinally.

The control panel 108, located adjacent an upstream end of the glazerapparatus 10′ as shown in FIGS. 6 and 13, provides switches foractivating the feed system, the edible object conveyor 56′, and thepower washer 120, controls for modulating edible object conveyor speed,sifter feed roller rotation, and individual heater plate temperatures,and displays 166 for indicating heater plate temperatures. To controlconveyor speed, the apparatus 10′ may include a variable frequency drive168 connected to the conveyor drive motor 60′ as shown in FIG. 14. Withregard to feed system control, and as is also shown in FIG. 14, thespeed of the tube-housed screw conveyor 146 may be controlled by asecond variable frequency drive 170 connected to a drive motor 172 ofthe tube-housed screw conveyor 146. The actuation of the tube-housedscrew conveyor 146 is accomplished by a normally-open relay 174 thatcloses when the photo sensor 160 detects that the level of sugar andspice mixture has fallen below the level of the sensor 160.

In practice, glaze may be applied to an edible object 30′ or a series ofedible objects 30′ according to the second embodiment by firstsupporting the edible object conveyor 56′ beneath the heater plates 41′,42-48 in a position where sugar and spice mixture 16′ falling from theheatable surfaces 21′, 22-28 of the heater plates 41′, 42-48 will landon the edible objects 30′ as the edible object conveyor 56′ seriallytransports the edible objects 30′ past the heater plates 41′, 42-48along the edible object path. The plates are heated, the feed system isactivated, and a plurality of edible objects 30′ is provided via theedible object conveyor 56′.

Desired glaze characteristics may be obtained by adjusting the speed ofthe edible object conveyor 56′, adjusting the number of feed hoppers71′, 72, 73, 74, sifters 81′, and heatable surfaces 21′, 22-28 fromwhich heated sugar is dispensed onto an edible object 30′ passingbeneath the heatable surfaces 21′, 22-28, by adjusting the temperaturesof the heatable surfaces 21′, 22-28, by adjusting the inclination anglesof the heatable surfaces 21′, 22-28, and/or by maintaining at least oneof the heatable surfaces 21′, 22-28 at a temperature different from theother heatable surfaces 21′, 22-28. Glaze adhesion to the edible object30′ may be improved by heating at least one of the first few upstreamheatable surfaces 21′, 22-33 to a temperature sufficient to melt thesugar. A golden glaze color may be provided by heating at least one ofthe final few downstream heatable surfaces 24-28 to a temperaturesufficient to melt the sugar. A desired texture may be provided byheating at least one of the heatable surfaces 21′, 22-28 to atemperature sufficient to dispense sugar from the at least one surfacewithout having been melted. For example, the temperature of a firstupstream heatable surface 21′ of the heatable surfaces 21′, 22-28 may beadjusted to approximately 410 degrees Fahrenheit, the temperatures ofeach of second, third, fourth, fifth, and sixth heatable surfaces 22-26downstream of the first surface 21′ may be adjusted to a temperature inthe range of approximately 380 to 390 degrees Fahrenheit, and thetemperature of a final eighth downstream surface 28 may be adjusted toapproximately 410 degrees Fahrenheit.

This description, rather than describing limitations of an invention,only illustrates (an) embodiment(s) of the invention recited in theclaims. The language of this description is therefore exclusivelydescriptive and is non-limiting.

Obviously, it's possible to modify this invention from what thedescription teaches. Within the scope of the claims, one may practicethe invention other than as described above.

1. A method for applying a glaze to an edible object, the method including the steps of: providing an inclined heatable surface; providing an edible object below the inclined heatable surface; and heating the heatable surface and dispensing sugar onto the heatable surface such that at least some of the dispensed sugar slides off the heatable surface onto the edible object without having been melted.
 2. A method as defined in claim 1 in which the step of dispensing sugar onto the heatable surface includes: providing a dispenser comprising a feed hopper; providing a rotary sifter adjacent the feed hopper; providing sugar in the feed hopper; operating the rotary sifter; and dispensing sugar from the feed hopper through the rotary sifter onto the heatable surface.
 3. A method as defined in claim 1 in which the step of providing an edible object includes providing a plurality of edible objects via an edible object conveyor disposed beneath the heatable surface in a position where sugar falling from the heatable surface will land on the edible objects as the edible object conveyor serially transports the edible objects past the heatable surface along an edible object path.
 4. A method as defined in claim 2 including the additional step of obtaining desired glaze characteristics on the edible objects by adjusting the speed of the conveyor.
 5. A method as defined in claim 2 including the additional step of obtaining desired glaze characteristics on the edible objects by adjusting the rate at which sugar is dispensed onto the heatable surface.
 6. A method as defined in claim 2 including the additional step of obtaining desired glaze characteristics on the edible objects by adjusting the temperature of the heatable surface.
 7. A method for applying a glaze to an edible object, the method including the steps of: providing a plurality of inclined heatable surfaces; moving an edible object along an edible object path passing beneath each inclined heatable surface of the plurality of inclined heatable surfaces; heating the heatable surfaces; and dispensing sugar onto the heatable surfaces such that the dispensed sugar slides off the heatable surfaces onto the edible object as the edible object passes beneath the heatable surfaces.
 8. A method as defined in claim 7 including the additional step of obtaining desired glaze characteristics by adjusting the number of heatable surfaces from which sugar is dispensed onto an edible object passing beneath the heatable surfaces.
 9. A method as defined in claim 7 including the additional step of obtaining desired glaze characteristics by adjusting the temperatures of the heatable surfaces.
 10. A method as defined in claim 9 including the additional step of obtaining desired glaze characteristics by maintaining at least one of the heatable surfaces at a temperature different from the other heatable surfaces.
 11. A method as defined in claim 9 in which the step of adjusting the temperatures of the heatable surfaces includes improving glaze adhesion to the edible object by heating at least one of the heatable surfaces to a temperature sufficient to melt at least some of the sugar.
 12. A method as defined in claim 9 in which the step of adjusting the temperatures of the heatable surfaces includes providing a golden glaze color by heating at least one of the final few downstream heatable surfaces to a temperature sufficient to caramelize the sugar.
 13. A method as defined in claim 9 in which the step of adjusting the temperatures of the heatable surfaces includes providing a desired texture by heating at least one of the heatable surfaces to a temperature sufficient to melt at least some of the sugar.
 14. A method as defined in claim 9 in which the step of adjusting the temperatures of the heatable surfaces includes: adjusting the temperature of a first upstream one of the heatable surfaces to approximately 410 degrees Fahrenheit; adjusting the temperatures of each of intermediate heatable surfaces downstream of the first surface to approximately 380 to 390 degrees Fahrenheit; and adjusting the temperature of a final eighth downstream surface to approximately 410 degrees Fahrenheit. 